A weeknight salad that turns a can of chicken into something worth eating. The brined meat needs acid and fat to taste like dinner, so a sharp vinaigrette and good mayonnaise do the work. Serve it in a bowl or on toast.

Serves 2. 15 minutes, 15 at the stove.

About 520 calories a serving, 32 g protein, 5 g carbohydrate, 41 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of chicken well in a fine-mesh strainer, pressing gently to remove excess liquid.
2. Mince one clove of garlic and whisk together with 1/4 cup mayonnaise, juice of half a lemon, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until smooth.
3. Fold the drained chicken and 2 tablespoons of chopped fresh herbs into the mayonnaise mixture until just combined; taste and adjust seasoning with more lemon, salt, or pepper as needed.

Note Swap the fresh herbs for a teaspoon of dried dill if that is what you have. The salad keeps for two days in the refrigerator. Serve it on buttered toast, on a bed of greens, in lettuce cups, or with crackers and sliced tomato.